Basmati Rice and Corn Salad

2 cups uncooked basmati rice
1 quart water
2 cups frozen whole kernel corn
3 tablespoons corn oil
1 lemon, juiced
1/2 cup red wine vinegar
2 tablespoons oil
1 tablespoon white sugar
1/2 cup minced fresh basil
salt and pepper to taste
3 tomatoes – seeded and diced
1 small red onion, diced
6 green onions, chopped
In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.In a bowl, mix the lemon juice, red wine vinegar, oil, sugar, basil, salt, and pepper.In a large bowl, toss together the cooked rice, corn, tomatoes, oil mixture, red onion, and green onions. Cover before serving.

Basmati Rice Salad